Rhubarb Ginger Jam

Recipe View Combine the diced rhubarb, sugar, minced ginger, and lemon juice in a large, heavy-bottomed pot. Let the mixture stand for approximately 20 minutes, allowing the rhubarb to macerate and release its flavorful juices.

Recipe View Place the pot over medium-high heat and bring the mixture to a rolling boil. (Approximately 15 minutes). Reduce the heat slightly to prevent scorching and continue to cook, stirring frequently, until the jam has thickened to your desired consistency. This usually takes around 15 minutes.

Recipe View While the jam is cooking, sterilize your canning jars, lids, and rings. Submerge them in boiling water for at least 5 minutes. Remove and let dry on a clean surface.

Recipe View Once the jam has reached your desired consistency, carefully ladle it into the sterilized jars, leaving about 1/4-inch of headspace at the top. Use a clean spatula or knife to remove any trapped air bubbles.

Recipe View Wipe the rims of the jars with a damp paper towel to ensure a clean seal. Place the lids on top of the jars and screw on the rings until they are fingertip tight.

Recipe View Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil. Carefully lower the filled jars into the pot, ensuring they are not touching each other. Add more boiling water if needed so that the water level is at least 1 inch above the tops of the jars.

Recipe View Bring the water back to a full boil, cover the pot, and process the jars for 10 minutes.

Recipe View Carefully remove the jars from the pot using canning tongs and place them on a towel-lined surface to cool completely. As the jars cool, you should hear a popping sound as the lids seal. Once the jars are cool, check the seals by pressing down on the center of each lid. If the lid doesn't flex, it's properly sealed.